Spragg Original recipes

Maple BBQ chicken wings

You can have wings Wednesday everyday of the week with Spragg’s Meat Shop. This month, try our new maple bbq wings! You can cook them in lots of different ways like throwing the package into the airfryer at 400 for 18-20 minutes. No air fryer, no problem, you can also cook them in the oven. Preheat your oven to 425, evenly place chicken wings onto a baking sheet. Put the sheet on the top rack, let cook for 20 then flip the wings, cook for another 5-10 minutes. This is a perfect and easy meal for everyone! 


Pork souvlaki

At Spragg’s Meat Shop we want to make your meals easy. This month we have pre marinated pork souvlaki. To cook it, throw the pieces onto the bbq for 10-15 minutes. If you don’t have a bbq, try cooking them in the oven. Preheat to 450, put the skewers on a raised rack in a pan and cook for 5-7 minutes on each side.

Try this tzatziki recipe while they are cooking:

    •  1 medium cucumber

    • 2 cups Greek yogurt

    • 4 cloves minced garlic

    • 2 tablespoons lemon juice 

    • 2 tablespoons olive oil

    • 1 ½ teaspoon salt

    Grate cucumber into a bowl and squeeze out excess liquid. Add yogurt, garlic, lemon juice, oil and salt. Mix well, if you want the flavors to mix together more, cover and set in the fridge for 2 hours before eating

  • Preheat your oven to 275 and cover the bottom of a baking sheet with tinfoil or oil. In a small bowl combine:

    1 tablespoon paprika 

    1 tablespoon brown sugar 

    1 teaspoon onion powder 

    ½ teaspoon black pepper

    ½ teaspoon lemon pepper seasoning

    ½ teaspoon salt 

    Combine all dry ingredients and rub onto both sides of your rack of ribs. Set onto the baking sheet with the meaty side down. Cut one large onion into bite size pieces and place around the ribs. Cover the baking sheet with tinfoil. Put the ribs into the oven and bake for 2 hours. After 2 hours, lift the corner of the tinfoil and pull a small piece of meat off the bone to make sure the ribs are tender. They may need another 20-30 minutes depending on personal preference. Brush your favorite barbeque sauce onto the top of the ribs and put back in the oven for 5-10 more minutes uncovered then enjoy! 

  • Having a busy week? How about trying our slow cooker picnic ribs recipe. Here’s what you need:

    • 1 package of Spragg’s Meat Shop

    • 1 ½ cups of your favorite bbq sauce

    • 1 can of coke or your favourite pop

    • 1 teaspoon garlic powder

    • 1 teaspoon black pepper

    • 1 large onion, chopped

    Throw all of the ingredients together into your crock pot and cook on low for 8-10 hours or on high for 6-7 hours.  

  • • 1 pkg of Spragg’s sweet n sour ribs

    • 3 tablespoons sugar

    • 1/2 teaspoon salt

    • 1/2 teaspoon garlic powder

    • 3 tablespoons vinegar

    • 2 tablespoons soy sauce

    • 1 tablespoon cooking rice wine

    • 1 1/2 tablespoons canola or vegetable oil

    Optional Garnish

    • 1/3 cup pineapple chunks

    • toasted sesame seeds

    • green onions

    • red pepper flakes

    Instructions

    1. Slice the strips of ribs into small pieces by slicing in between each bone. Transfer the ribs to a medium mixing bowl. 

    2. In a small bowl, mix the sugar, salt, garlic powder, vinegar, soy sauce, and rice wine. Pour the marinade over the ribs and stir to coat the ribs with the marinade. Cover the bowl and let the ribs marinate for at least 2 hours (or overnight).

    3. To cook the ribs, heat the canola oil in a pan with a lid over high heat. Using tongs, transfer the pieces of ribs to the wok. Stir fry the ribs for about 1 minute.

    4. Pour the marinade into the pan and cover. Reduce the heat to medium and cook the ribs for 7 minutes.

    5. Uncover the pan. It is normal if you see a lot of liquid. Increase the heat back to medium-high and continue cooking the ribs until there’s barely any liquid left. This should take about 3 to 4 more minutes.Stir the ribs frequently to ensure that they don’t burn. The ribs should look darker as you reduce the liquid.  

    6. Turn off the heat. Mix in pineapple chunks, if you like. Sprinkle the ribs with optional garnish

    7. Transfer the sweet and sour ribs to a serving plate or bowl. Serve the sweet and sour ribs with rice.

     

  • Bone in Hams

    These are not fully cooked hams. Size range is 2 kg (4lb) to 7kg (15lb)

    Estimate ½ lb to ¾ lb per person. (200-300g) Go higher if most of the group is adults, go lower if there

    are a large number of children or if more than one meat is being served. For a good amount of leftovers

    estimate as high as 1 lb (450g) per person

    Our recommended cooking is 20 min per lb at 350F (40 min per kg at 175 C) in a covered roasting pan.

    Start with a little bit of water in the bottom of the pan. With a meat thermometer 72 C (162F) is fully

    cooked. The longer the ham is cooked after it reaches 72C, the more it will fall apart as you try to carve

    it. Any glaze recipes that you want to try should be added in the last 30 min of cooking and after you

    have removed the skin/pork rind. You want the glaze on the meat itself and not on the skin you are

    cutting off before serving.

    Boneless Hams

    We do cook these hams to 72C in the smokehouse so they are fully cooked. They are simply being

    reheated. Size range is 900 g (2 lb) to 2.5kg (5 lb)

    Estimate ¼ to 1/3 lb per person (100-175g). Estimate higher for leftovers.

    These hams can be ready in 15-20 min per lb at 350-400F (half an hour for the smallest ones). They can

    be glazed right from the start or 30 min before taking it out of the oven. Heating it up in a covered

    roasting pan with moisture keep the ham from drying out as it is cooking.

All the Recipes

 

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Spragg’s Meat Shop Calgary

9675 Macleod Trail SE
Calgary, AB, T2J 0P6
P: 403.255.1232
E: calgarystore@spraggsmeatshop.com

Spragg’s Meat Shop Rosemary

438 Centre St
Rosemary, AB, T0J 2W0
P: 403.378.3800
E: meatshop@spraggsmeatshop.com

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